How long can you eat canned foods?

December 16, 2025 •

4 min read

According to the USDA, most shelf-stable canned foods are safe indefinitely as long as the can remains in good condition. This often-surprising fact means you can eat canned foods well beyond the printed date, but proper storage and a careful inspection are critical to ensure safety.

Quick Summary

Most canned goods are safe to consume for years after their best-by date if the container is undamaged. Acidity levels determine quality shelf life, so proper storage is important.

Key Points

Check the can first: Always inspect canned foods for physical damage like bulging, severe dents, or rust before consuming, as these can compromise safety.
Dates signify quality, not safety: For most canned goods, 'best by' dates indicate peak flavor and texture, not when the food becomes unsafe to eat.
Acidity affects quality life: High-acid canned foods (like tomatoes) have a shorter quality lifespan (18 months) than low-acid foods (like meat or beans, 2-5 years).
Store in a cool, dry place: Extreme temperatures and moisture can damage cans and accelerate spoilage, so proper storage is essential for longevity.
Transfer opened food: Once opened, canned food becomes perishable and should be transferred to an airtight container and refrigerated within a few days.
Use your senses: If canned food looks, smells, or tastes off upon opening, it is safest to discard it immediately, regardless of the date.

Deciphering Date Labels on Cans

Expiration dates on most canned foods are not related to safety, with the exception of infant formula. Instead, you'll typically find a “best if used by” or “sell by” date, which manufacturers use to indicate when a product will be at its peak quality, flavor, and texture. The food does not magically become unsafe the day after this date. This manufacturer’s suggestion helps with inventory management and product rotation for optimal quality.

Factors Influencing Canned Food Shelf Life

Several key factors determine how long canned food maintains its quality and remains safe to eat. By understanding these, you can make an informed decision about the contents of your pantry.

The Role of Acidity

The acidity of the food is one of the most important determinants of its quality shelf life. This is due to the chemical reaction between the food and the metal can lining over time.

High-Acid Foods: Items like tomatoes, fruits, pickles, and sauerkraut have a higher acid content. They will retain their quality for approximately 18 months to two years past the printed date. While still safe after this time, you may notice a change in taste, texture, and nutritional value.
Low-Acid Foods: These include items such as meat, beans, vegetables (peas, corn, green beans), and soups. They can remain at their peak quality for two to five years past the printed date, and can be safe indefinitely if the can is intact.

The Importance of Proper Storage

Where and how you store your canned goods significantly affects their longevity. Cans should be kept in a cool, clean, and dry place with temperatures below 85°F, and ideally between 50°F and 70°F.

Avoid Extreme Temperatures: Storing cans in hot garages or freezing basements can speed up spoilage. High heat can damage the can's seal and increase the risk of botulism, while freezing and thawing can cause expansion that compromises the container.
Keep It Dark: Prolonged exposure to light, especially for foods in glass jars, can cause color changes and nutrient loss.

Recognizing Signs of Unsafe Canned Food

Regardless of the date on the can, you should never eat from a can showing clear signs of spoilage. When in doubt, it is always safest to throw it out. Here are the major red flags to look for:

Bulging or Swollen Cans: This is a serious warning sign that dangerous bacteria, such as Clostridium botulinum, may be growing inside.
Severe Dents: A can with a deep dent, especially along the side seam, can have its airtight seal compromised, allowing bacteria to enter. The USDA advises against using food from cans with severe dents.
Leaks or Rust: Any leaking or significant rust, particularly around the seams, indicates a compromised seal. If light rust can be wiped off, the can is likely still safe, but heavy rust is a problem.
Odd Smell, Color, or Texture: If you open the can and the food has a bad odor, an unusual color, or an unexpected texture, do not eat it.
Spurting Liquid: If liquid or foam spurts out when you open the can, it’s a clear sign of pressure buildup from bacteria.

Commercial vs. Home-Canned Goods

While commercially canned goods are safe for many years, the shelf life of home-canned foods is different and shorter. The USDA recommends using home-canned foods within one year for optimal quality. Home-canned items should be processed using approved, science-based methods, and any jar with a compromised or bulging lid should be discarded immediately.

Comparison of Canned Food Shelf Life

This table provides a quick reference for the expected quality shelf life of different types of canned foods, assuming proper storage.


Food Type	Acidity Level	Estimated Quality Shelf Life Past 'Best By' Date
Canned Tomatoes, Fruits, Pickles	High	18 months to 2 years
Canned Vegetables (corn, beans)	Low	2 to 5 years
Canned Meats and Fish	Low	2 to 5 years
Canned Soups (non-tomato)	Low	2 to 5 years
Canned Soups (tomato-based)	High	18 months to 2 years
Canned Condensed Milk	Low	Up to 18 months

Proper Handling for Opened Canned Foods

Once you open a can, the contents are no longer shelf-stable and should be treated like fresh food. To maximize freshness and safety:

Transfer any unused portion into a clean, airtight glass or plastic container.
Refrigerate the contents immediately.
Use high-acid foods within 5 to 7 days of opening.
Use low-acid foods within 3 to 4 days of opening.

Conclusion

In conclusion, understanding how long you can eat canned foods involves distinguishing between quality and safety. While dates on commercially canned goods primarily relate to peak quality, the food remains safe indefinitely if the can is properly stored and undamaged. Key indicators like bulges, severe dents, and rust are definitive signs of spoilage and should never be ignored. By following proper storage practices and performing a visual inspection, you can safely extend the usability of your pantry staples, reduce food waste, and save money. For more comprehensive food safety guidelines, refer to the USDA Food Safety and Inspection Service website.

Frequently Asked Questions

Yes, canned foods are typically safe to eat well past the 'best by' date, provided the can is undamaged. The date indicates peak quality, not food safety, which is maintained as long as the seal is intact.

The primary danger is botulism, a rare but serious illness. It is associated with damaged cans that allow bacteria to grow. Signs include bulging or leaking cans and a foul odor.

Low-acid foods, such as meats, beans, and vegetables, can maintain their quality for two to five years past the printed date when stored properly.

High-acid foods, including tomatoes and fruits, have a shorter quality shelf life and are best consumed within 18 months to two years past the date on the can.

You should not eat from severely dented cans, especially if the dent is on the seam or sharp enough to compromise the seal. Cans with minor dings that don't affect the seam are generally safe.

After opening, any leftover canned food should be transferred to a clean, airtight container, stored in the refrigerator, and used within a few days.

Yes, freezing can damage canned food. The contents can expand, putting pressure on the can and potentially compromising the hermetic seal, leading to spoilage.